A quick and easy weeknight meal using ingredients from your freezer.
Preheat the oven at 425 F.
Combine perogies & mushrooms in a large bowl.
Melt butter and pour over perogies and mushrooms. Toss to coat.
Sprinkle with dill, garlic powder, salt & pepper.
Cover a sheet pan with parchment paper.
Spread perogies and mushrooms evenly on the pan. Top with sliced farmer sausage.
Bake for 20-25 minutes.
Toss with another 1/4 cup melted butter before serving if desired.
Any vegetable can be used here. Some good options are: onions, bell peppers, cauliflower (fresh or frozen), broccoli, brussels sprouts.
*If using brussels sprouts, cook them on a separate pan so they crisp up nicely.